Culinary Research Chef

Montana State University, United States

Updated: about 20 hours ago
Location: Bozeman, MONTANA
Deadline: ;

Position Details
Position Information


Announcement Number STAFF - VA - 24316
For questions regarding this position, please contact:
Kelsea Hertel
[email protected]
Classification Title Program/Project Lead
Working Title Culinary Research Chef
Brief Position Overview
This culinary position provides a high level of support, leadership, and culinary expertise to the Food Product Development Lab (FPDL). The purpose of this position is to work directly with lab staff and students in Hannon kitchen, FPDL lab, or classroom by overseeing food development projects. This position supervises recipe development, sensory test preparation and execution, inventory, food purchasing, food product and recipe research. In addition, this position will have instructional duties including designing and leading kitchen sessions during food courses taught by the Food Product Development Lab professor.
Position Number 4C0596
Department Health & Human Development
Division College of Education, Health & Human Development
Appointment Type Professional
Contract Term Fiscal Year
Semester
If other, specify From date
If other, specify End date
FLSA Exempt
Union Affiliation Exempt from Collective Bargaining
FTE 1.0
Benefits Eligible Eligible
Salary Salary commensurate with experience, education, and qualifications.
Contract Type LOA
If other, please specify
Recruitment Type Open

Position Details


General Statement
College of Education, Health and Human Development, Food Product Development Lab Culinary Research Chef
Duties and Responsibilities
  • Collaborate with lab members on projects, provide culinary guidance during food product development, oversee kitchen execution and presentation for sensory tests but not limited to:
    • Coordinate with the Research Associate to establish and conduct industry service projects – prepare service agreements, prepare and manage project budget and finance; monitor project progress and prepare service reports.
    • Communicate with project stakeholders.
    • Update progress in team and individual project team meetings.
    • Research and introduce ingredients, cultural food connection, geographical area of the project, new culinary methods in production that reflects project innovation.
    • Provide culinary guidance on flavors, texture, cooking methods.
    • Support student researchers with presenting food development product.
    • Improve sensory test practices for testing outcomes and environmental impact.
    • Document recipe testing.

  • Culinary Leadership/Supervision/Management:
    • Provide kitchen orientation for new members, classes and job specific training to FPDL members.
    • Supervise food storage, handling, and recipe development needs.
    • Provide active supervision of culinary production and research staff in the kitchen.
    • Update progress in management team meetings.
    • Ensure FPDL food handling meets/exceeds state, local, and campus food code standards, including Hazard Analysis Critical Control Points (HACCP) standards.
    • Ensure proper equipment operation and safety and sanitation in the kitchen.
    • Purchasing food products, supplies, kitchen attire.
    • Administrative tasks for recording and reporting food purchases.
    • Organize storage spaces including walk-in refrigerator space, deep freezer, dry storage in the kitchen and in the lab.
    • Supervise end of semester cleaning, organizing, and discarding of unusable food ingredients.
    • Create and maintain inventory system for food, ingredients, and supplies.
  • Instructional Assistance in Food Courses:
    • Recipe and ingredient research for class syllabus and student projects.
    • Culinary curriculum development, research, and input.
    • Attend planning meetings and in-person classes when called.
    • Plan, organize, schedule, instruct, and execute food prototyping event.
    • Provide culinary instruction to students during kitchen labs.
  • Campus and Community Social Engagement, Student Outreach:
    • Attend events to promote FPDL opportunities and projects.
    • Collaborate with Social Media Manager to promote FPDL media handles and schedule photo/video opportunities.
    • Support FPDL students and staff during public presentations.
    • Collaborate with FPDL management team on promotional materials.
    • Assist with setting up, purchasing items, ordering for events hosted by FPDL.
    • Attend educational seminars, food shows, and food product development opportunities when applicable.
    • Host FPDL guests.
Required Qualifications – Experience, Education, Knowledge & Skills
  • Advanced degree or certification in hospitality, culinary arts, or related fields, minimum five years industry experience.
  • Minimum two years experience in teaching, mentoring, and supervising students with culinary innovation.
  • Experience in recipe development, minimum two years.
  • Management experience in food service production or an equivalent combination of education and experience.
  • ServSafe Manager Certification.
  • Catering or event experience, minimum two years.
    		•
    Preferred Qualifications – Experience, Education, Knowledge & Skills
  • Demonstrated ability to work effectively in groups and independently.
  • Demonstrated experience in following an organization’s procedures and policies.
  • Demonstrated effective organizational and communication skills.
  • Demonstrated experience working professionally and effectively with diverse individuals.
  • Demonstrated commitment to student success.
  • Portfolio of creative projects and industry accolades.
    		•
    The Successful Candidate Will
    • Ability to effectively communicate and work with students, faculty, staff and administrators, and outside organizations.
    • Ability to organize and prioritize assignments while maintaining a high level of detail.
    • Ability to effectively use excellent verbal and written communication skills.
    • Possess the ability to understand, implement, and utilize applicable College and University policies and procedures.
    Position Special Requirements/Additional Information
    This job description should not be construed as an exhaustive statement of duties, responsibilities, or requirements, but a general description of the job. Nothing contained herein restricts Montana State University’s rights to assign or reassign duties and responsibilities to this job at any time.
    Physical Demands
    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.
    This position has supervisory duties? Yes

    Posting Detail Information


    Number of Vacancies
    Desired Start Date
    Position End Date (if temporary)
    Open Date
    Close Date
    Applications will be:
    Screening of applications will begin on April 25, 2024; however, applications will continue to be accepted until an adequate applicant pool has been established.
    Special Instructions
    Diversity Statement
    Montana State University values diverse perspectives and is committed to continually supporting, promoting and building an inclusive and culturally diverse campus environment. MSU recognizes the importance of work-life integration and strives to be responsive to the needs of dual career couples.
    In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference please complete the veteran’s preference information located in the Demographics section of your profile.
    MSU’s Non-Discrimination Policy and Discrimination Grievance Procedures can be located on the MSU Website: https://www.montana.edu/hr/recruitment/dualcareer.html

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